lawrenceville

Notes From The Vat

Are you all recovered from your tryptophan trippin’ and accepting into your life the ceaseless churn of Dominic the Donkey and White Christmas on retail repeat for the next 5 weeks?
 
In all earnestness, this is the most magical cheese season of the year and you can’t not love it. Parties galore, evenings with friendships and warming tannic wines, cider, stouts, toddies, or an old fashioned by the fire – all you need is a cheese pairing or plate to bring the glow to any of these evenings.

Consider our Havilah with a cider on the sweeter side, or with that old fashioned. Better still perhaps caramelize some onions with cider and back with thinly sliced potatoes adorned with Rarebird. Everyone always lumps Chardonnay with bloomies, but how about a nice stout with our Mooncakes? In any case, the days may be getting shorter, but that’s all the more reason to embrace the holiday and EAT MORE CHEESE!
 

CHEESE! CHEESE! CHEESE! 

 


Mooncakes, Mooncakes, Mooncakes!

Our friendly blue and light grey penicilliums and few errant blues decided to visit our bloomy room and what a gift they gave us! Mooncakes is essentially our Buttercup, but with non-pure snow white rind and a changed aroma. Distinctly cave-y, mushroomy, it’s like going spelunking in a cavern with pleasing mushrooms and sea of butter underneath you. Mhmmmm….sea of butter. We’ve added some ash to these to give them greater visual  Also, tiny lil third pounders available too in addition to standard brie sizes. Pasteurized milk.

Havilah
August/Sept 2016 batches. Sweet and pinneaple-y aromas, but flavors of a beefy sunday roast with Yorkshire pudding. Raw milk.

Toma
VERY LIMITED. Beautiful pinkish orange shaded wheels, nice and beefy, roasted peanut and cashew flavors. Perfect for melting or snacking. Raw milk.

We will also have Lawrenceville Jack, Full Nettle Jack, and Buttercup Brie in the farm store. Look for some intriguing releases a little closer to the holidays!

Full Nettle Jack is Grid Magazine’s Cheese of the Month

Philadelphia’s Grid Magazine is featuring our Full Nettle Jack as their cheese of the month! Grid is a free, monthly print publication focused on sustainability issues and initiatives in the Greater Philadelphia area. Here’s what they had to say about Full Nettle Jack :

“This bright-tasting cheese is both vegetal and herbaceous with a kick of vinegary acidity. The taste evokes dill pickles, and would do well as slices on a Cubano sandwich.”

 

Photo by Tenaya Darlington

 

“Steam nettles for 30 seconds, though, and those stingers soften. Boom: you’ve got a nutritious lunch, slightly bitter but reputedly calcium-packed. Perhaps that’s why cheesemakers delved into nettledom: to pair one calcium-rich treat with another. Makes me think that eating nettle cheese is probably a better preventative for osteoperosis than, oh, say…a multivitamin?

Full Nettle Jack (pictured) is made by Sam Kennedy over near Princeton, New Jersey. He’s the cheesemaker for Cherry Grove Farm, a sustainable dairy that supplies so many great wedges to the Philadelphia area. I’m a big fan of his rustic natural-rinded wheels, like this one (or his nutty Herdsman).”

 Thank You Madame Fromage For Highlighting Our Full Nettle Jack Cheese! To Read More On This post Visit Madame Fromage’s Blog.

Check out the full article in Grid Magazing here. Thank you, Grid, for the amazing write up!

Yummy, Gooey, Grilled Cheese with Chef Carmine

Thanks to everyone who stopped by the farm this past weekend to have a grilled cheese sandwich prepared by Chef Carmine and Jeremy! Despite soaring temperatures and threats of afternoon thunderstorms, many showed up to enjoy soup, sandwiches, and a beautiful afternoon on the farm.

 

This past Saturday, Chef Carmine set up his grill cheese-making station outside the Cherry Grove Farm Store. He got to work cutting cheeses, prepping vegetables, including fresh asparagus and juicy tomatoes, and slicing still-warm bread from The Village Bakery.

 

 

Each sandwich was hand prepared using fresh and local ingredients. Customers chose from a selection of Cherry Grove cheeses, Village Bakery bread and Chef Carmine’s roasted vegetables. We got to talk with some customers, and take peeks into their sandwiches! If you didn’t get to the farm for a sandwich, check out a few of the pictures we took. Just a warning though, we guarantee that once you see these sandwiches, you won’t want to miss another grilled cheese day!

 

Don’t just take our word for it though; listen to what customers are saying. Here’s what Melissa, a Carmine’s sandwich novice, had to say about her whole grain bread, Herdsmen and Toma cheese, grilled asparagus, arugula and tomato sandwich.

 

“To start with, it was beautiful. I loved that Chef sliced the bread right there. Freshly baked bread, sliced right on sight! They were fun to talk to, too, while I waited for my sandwich. And they have this secret sauce…whatever it is that they used to butter the bread before grilling was delicious. The cheeses melted and complimented each other into a gooey trifecta of perfect vegetables, cheese and bread. Yum! I’ll be back,” Melissa told us.

 

 

She also admitted that when she saw how big the sandwich was, she thought she’d be able to “just eat half and bring the rest home. No such luck for my husband!”

 

Grilled cheese sandwiches are simple. Bread, butter, and cheese layered together and thrown in a hot pan is not exactly the most complicated recipe. Something magical happens, though, when the butter browns and begins to slowly toast the bread while the cheese starts to melt. When you add deliciously sharp and salty Cherry Grove Herdsmen Cheese and Village Bakery bread to the mix, you get the ultimate in grilled cheese sandwiches. So to everyone who has experienced this bliss, you’re welcome to share your stories on our Facebook page! We’d love to hear your feedback. And newcomers are invited to join us for our upcoming grilled cheese Saturdays, happening each Saturday here at the farm from 11am-3pm all through the month of June! Check back here and on Facebook to find out when Chef Carmine will be cooking next!

 

 

To contact the Chef directly, you can call Chef Carmine Sacchitello at 732-606-7467, or visit his Facebook.

 


1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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